Glazed medallions on herbs

Name: Glazed medallions on herbs
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3-4 Tbsp Vinegar; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 4 TABLESPOONS oil, 1 small onion; 40-50 g Arugula (rocket); 3-4 Stem(s) Chervil or parsley; 3-4 Stem(s) Basil; 4 TABLESPOONS Almond kernels; 200 g Pork tenderloin; 2 TEASPOONS Apricot Jam; 2 Apricot halves (fresh or canned)

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

3-4 Tbsp Vinegar
7-10 Tbsp salt, pepper, 1 pinch of sugar
4 TABLESPOONS oil, 1 small onion
40-50 g Arugula (rocket)
3-4 Stem(s) Chervil or parsley
3-4 Stem(s) Basil
4 TABLESPOONS Almond kernels
200 g Pork tenderloin
2 TEASPOONS Apricot Jam
2 Apricot halves (fresh or canned)

Directions

1
Mix vinegar, salt, pepper and sugar. Whip 3 tablespoons of oil into it. Peel and finely chop the onion and stir into the salad dressing. Clean, wash and drain the arugula. Wash the herbs and pluck the leaves from the stalks
2
Roast the almonds in a pan without fat until golden brown, take them out. Wash the meat, pat dry, cut into 8 small medallions. Heat 1 tablespoon of oil in a frying pan. Fry the medallions for 2-3 minutes on each side, season with salt and pepper. stir jam until smooth, brush medallions with it
3
Cut the apricots into slices. Arrange rocket, herbs and almonds on 4 plates, drizzle with the salad dressing. Arrange medallions with apricots on top
4
This snack tastes good as a light meal even on warm days. Double the amount of salad or mix with lettuce. Add bread